Pasta is the star of the Italian table. Italy produces more than three hundred different types of pastanearly enough varieties for a different pasta every day of the year. Some of the most famous, such as linguine, spaghetti, and fusilli, take center stage in this cookbook, as well as some more unusual delights, such as strozzapreti, anelli, and paccheri, that might not be as familiar to Americans.
Arranged into sections on long and short pasta, Pasta offers authentic Italian recipes such as spaghetti with squash blossoms and squid; gnocchi with speck, peas, and feta; and bucatini all’Amatriciana with balsamic vinegar. It includes a history of pasta’s origins and how it spread around the world. In addition, the introduction offers simple recipes for the basic sauces in the Italian tradition, such as classic tomato, spicy tomato, and pesto.
Each recipe gives you information on preparation, cooking time, and level of difficulty, as well as suggestions for an appropriate wine pairing. You’ll find a range of cooking tips, including recipes from some of Italy’s top chefs. In addition, the irresistible full-color photographs will help you choose the pasta dish that will make your meal a true Italian delight.